Roasted Vegetable Medley

Preparation Preheat the oven to 400°F (200°C).

Preparing the Vegetables In a large mixing bowl, combine the sweet potato, red bell pepper, zucchini, eggplant, and cherry tomatoes.

Making the Marinade In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried thyme, salt, and pepper.

Marinating the Vegetables Pour the marinade over the vegetables and toss well to coat evenly. Let the vegetables marinate for about 10 minutes.

Assembling the Dish Spread the marinated vegetables in a single layer on a baking sheet lined with parchment paper.

Roasting the Vegetables Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through the cooking time.

Serving Suggestions Serve the roasted vegetables hot, garnished with fresh herbs and additional salt and pepper if desired.